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WPRM HOMEMADE GNOCCHI WITH BASIL ZUCCHINI PESTO
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5 from 1 vote

VEGAN HOMEMADE GNOCCHI WITH ZUCCHINI-BASIL PESTO

Comfort-food that is good for your body and your soul. This easy homemade gnocchi is one of our favourite vegan Italian dinners, usually served with a rich tomato sauce, but this time we made them spring-ready and mixed them in a fresh pesto. We hope you enjoy it.
Prep Time40 mins
Cook Time3 mins
Total Time43 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Cheese-free, Milk-free, Vegan
Servings: 3 to 4 people
Calories: 365kcal

Equipment

  • Potato ricer or masher

Ingredients

HOMEMADE GNOCCHI

  • 500 grams white potatoes, unpeeled
  • 150 grams all-purpose flour

ZUCCHINI-BASIL PESTO

  • 1 medium zucchini
  • 40 grams pine nuts, almonds, or macadamia
  • clove garlic
  • 20 ml olive oil extra virgin
  • 1 pinch sea salt fine
  • 15 leaves basil
  • 1 tbsp nutritional yeast optional

Instructions

HOMEMADE GNOCCHI

  • In a large pot, put the potatoes with their skin to boil starting from cold water, cook until tender. Avoid sticking a fork through the potatoes too often as this will result in water-clogged potatoes that are not suitable for gnocchi-shaping
  • When tender, drain the potatoes, let them cool just enough that you can handle them with your hands, and then peel them.
  • With a potato ricer, mash the peeled potatoes on to a work surface or in a large bowl while they remain warm.
  • Add flour and salt and knead the into a smooth dough, strive for as little manipulation as possible.
  • Stop adding flour when the dough is homogenous and soft, depending on the water-content of your potatoes, you might need to add extra flour.
  • Spread a thin layer of flour on your work surface and start rolling the dough into long, thin rolls.
  • As you work with the dough, repeatedly distribute a small amount of flour to your hands and your work surface to ensure easy handling of the gnocchi
  • Cut the roll into little 2cm/¾ inch pieces and roll each piece on the "gnocchi board" or shape the pieces with the inside of a fork.
  • Set the gnocchi on to a flat surface making sure they don’t touch.

ZUCCHINI-BASIL PESTO

  • Remove some of the seeds of the zucchini before blending or else the pesto might turn out bitter.
  • In a blender, mix macadamia nuts, diced zucchini, basil, garlic, olive oil, nutritional yeast and salt for 30-40 seconds or until a pesto-like consistency is obtained.
  • Transfer into a pan and warm on low heat for about 1.5 minutes before mixing it with the boiled gnocchi.

ASSEMBLE THE DISH

  • In a large pot, cook the gnocchi in plenty of salted boiling water. Add a dash of olive oil if your gnocchi sticks together.
  • Cook for about 2 minutes, or until the gnocchis come afloat. Then drain the gnocchi and transfer them onto the pan with the zucchini pesto. Sauté in the pan for a few seconds until well-covered in the sauce.
  • Serve hot and sprinkle with some chili flakes.

Video

Nutrition

Calories: 365kcal | Carbohydrates: 54g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Fiber: 6g | Sugar: 3g | Calcium: 40mg | Iron: 3mg